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Topic: Working on First Jarlsberg! (Read 750 times)

Well, let's see how this Jarlsberg recipe goes. Used Mary Karlin's "Artisan Cheesemaking at Home". Tried a whey brine for the first time...like it :-). Don't have a PH meter, but that is a goal of mine one day. Will take a photo when waxed (yellow of course) and then cut open. If you don't see it here....check the Wall of Shame!

Today making a Pepperjack using same book "Just Jack" recipe, but substituted Meso II for the Meso III...what could possibly go wrong?!

Mike - My folks are visiting mid-April so figured I'd open the Farmhouse Cheddar, Colby, Jarlsberg, Pepperjack, maybe the Manchego (that I'm making next week) and Fontina cheese then. If I get a vacuum food storage system for my birthday, then I can pack away some halves for further aging. All the cheeses are 2lbs or less, and we are all cheese lovers so can go through most of that easily in the 2.5 weeks they are here!

Sorry Boofer....I was just happy to get these pics from my phone, to my e-mail, to the forum. Will have to experiment with sizing I guess.

Here's the Pepperjack I made yesterday. It is very "tender" because of low weight pressing called for, but knitting is good, so I guess (hope) it's just going to be a really moist cheese. I have to keep flipping every few hours while it air dries because it starts to bulge a little on the sides as the whey shifts within. I hope it will start to dry out okay by tomorrow without looking too weird!